arge saucepan cook and stir chocolate and shipping cream over low
ke it easier to remove cake from pan).
Replace bottom
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
MAKE THE CHOCOLATE SOUR CREAM CAKE:
Preheat oven to
rk 4 and prepare the cake tin: using a tin
ee note in my Chocolate Tart Dough recipe regarding this step.)
Prepare and bake cake mix according to package directions
Melt chocolate with butter.
Cool.
Microwave chocolate and butter at High for 1 minute or until melted, stirring once. (My microwave died so I did it on the stove in a double boiler, it works just as good).
Stir in whipping cream.
Gradually add powdered sugar, stirring until blended and smooth.
Cool. (Dont refrigerate too long because this will get too stiff -- trust me.just use your judgment.I left it in overnight -- uh oh!.).
2 inch round cake pan and line
50 degrees F.
Mix cake mix, water, oil, eggs, and
9-inch spring form cake pan with a circle of
t room temperature.
Place chocolate in a food processor and
he 8 ounces of chocolate, for the cake, and stir until smooth
Cake:.
Mix 8 eggs and
Melt the chocolate in a glass bowl over
Combine flour, baking soda and chocolate; add in 3 additions to